Nothing says Thanksgiving comfort quite like a bowl of creamy mashed sweet potatoes—but this version elevates the classic side to something truly unforgettable. Velvety smooth, kissed with aromatic brown butter and crowned with crispy sage leaves, it’s a dish that feels like a warm embrace yet looks like it belongs on a five-star menu. Whether you’re hosting a holiday feast or contributing to a family potluck, this sweet potato masterpiece will steal the show.
Serves: 6
Prep Time: 10 min
Cook Time: 25 min
Ingredients
- 3 lbs sweet potatoes, peeled and cubed
- 3 Tbsp unsalted butter (or ghee for dairy-free)
- 2 Tbsp extra-virgin olive oil
- ½ cup unsweetened almond milk (or regular milk) – warmed
- 1 tsp fresh thyme leaves, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 clove garlic, smashed
- 1 tsp sea salt, more to taste
- ¼ tsp freshly ground black pepper
- Pinch of cinnamon or nutmeg (optional)
For the Topping:
- 2 Tbsp unsalted butter
- 6–8 fresh sage leaves
- 2 Tbsp toasted pecans or walnuts, chopped (optional)
- Flaky sea salt for garnish
Instructions
- Cook the sweet potatoes:
- Place cubed sweet potatoes in a large pot of salted water.
- Boil until fork-tender, about 15 minutes.
- Drain well and let them steam for a minute to remove excess moisture.
- Infuse the butter:
- In a small pan, melt 3 Tbsp butter with olive oil over medium heat.
- Add garlic, thyme, and rosemary; swirl until butter turns golden and fragrant (3 minutes).
- Remove the garlic and herbs, set infused butter aside.
- Mash until silky:
- Mash the sweet potatoes with a potato masher or ricer for extra smoothness.
- Stir in warm milk, infused butter, salt, pepper, and cinnamon/nutmeg if using.
- Make the crispy sage topping:
- In the same pan, melt 2 Tbsp butter.
- Add sage leaves and fry for 30–60 seconds until crisp. Remove and drain on paper towels.
- Assemble & serve:
- Spoon the mash into a warm serving bowl.
- Drizzle with sage-infused butter, top with crispy sage leaves, sprinkle with toasted nuts, and finish with flaky salt.
Serving Suggestion
Imagine passing around a glowing, rustic bowl of sweet potatoes so smooth they look like silk. The rich aroma of brown butter and herbs floats across the table, mingling with the crisp scent of fried sage. With every spoonful, you get creamy, slightly sweet potato, a pop of crunch from toasted pecans, and the earthy perfume of sage. It’s cozy, it’s elegant, and it’s a guaranteed crowd-pleaser—just the way Thanksgiving should taste.